Red Split Lentils With Cabbage

This post comes to you straight from the very hot and humid East Coast of the US of A! I've been in Maryland for almost two weeks now, and my parents have done their darndest to usher me back into this Atlantic stronghold by welcoming me with crabcakes, crab soup, frozen custard, and beach time. Let me tell you, a girl could get used to this!

After a few, er, hiccups in the apartment searching process, I lucked into finding a funky apartment with a fantastic roommate in a neighborhood that boasts a library, bakery, and Mexican restaurant all within 1/2 block of my front door! Moving day is Sunday, and I am about as excited as someone can be to get to lift lots of heavy boxes. 

This recipe is a "capital K" Keeper. It takes a good chunk of time (figure about 1.5-2 hours total), but the taste is complex and so flavorful. I substituted red pepper flakes for the original recipe's chile peppers, and if you opt to do the same, feel free to lower the heat to your liking.

I promise this tastes better than it photographs!

Red Split Lentils With Cabbage (Masoor dal aur band gobi)

Recipe adapted from Smitten Kitchen

1 1/4 cups red split lentils (masoor dal), picked over, washed and drained
5 cups water
1/2 teaspoon ground turmeric
3 tablespoons vegetable oil
2 teaspoons ground cumin
4 cloves garlic, peeled and finely chopped
1 medium onion, peeled and cut into fine slices
1 head cored and finely shredded cabbage
2 tsp red pepper flakes
1 1/2 teaspoons salt
1 medium tomato, diced
1 teaspoon peeled, finely grated fresh ginger

Put the lentils and water into a heavy pot and bring to a boil. Remove any scum that collects at the top. Add the turmeric and stir to mix. Cover, leaving the lid very slightly ajar, turn heat down to low, and simmer gently for 1 1/4 hours. Stir a few times during the last 30 minutes.

When the lentils cook, heat the oil in a large frying pan over medium heat. When hot, add the cumin. Let infuse for 3 to 4 seconds. Now put in the garlic. As soon as the garlic pieces begin to brown, put in the onion, cabbage and pepper flakes. Stir and fry the cabbage mixture for about 10 minutes or until it begins to brown. Stir in 1/4 teaspoon of the salt. Turn off the heat under the frying pan.

When the lentils have cooked for 1 1/4 hours, add the remaining 1 1/4 teaspoon salt, the tomato and ginger to the pot. Stir to mix. Cover and cook another 10 minutes. Add the cabbage mixture and any remaining oil in the frying pan. Stir to mix and bring to a simmer.

Simmer uncovered for 2 to 3 minutes or until the cabbage is heated through.